*All brekfasts include:
A selection of fresh baked sourced pastries, pancakes, croissant or muffins
Fresh local and in season fruit platter
Variety of yoghurts and chefs homemade protein bars and granolas
Local cheese platter and cold cuts
Fresh squeezed juice, protein shakes and daily smoothie on request
Cooked breakfast bacon , fresh baked mashrooms cherry tomatoes and sausages
Eggs (fried, scrambled poached shakshuka egg benedict etc.)
**All lunches and Dinners accompanied by homemade bread
**Variety of healthy snacks fresh & light canapes available on request
DAY 1
Lunch
Greek salad with cherry tomatoes, rusk, cucumber, and traditional greek cheese katiki domokos
Appetizer
Sea Bass ceviche with chilli ginger yuzu lime pasion fruit and fresh herbs
MAIN COURSE
Grilled Salmon with teriyaki glaze guacamole dots and three carrot textures
Dinner
Tomato gazpacho with paprika garlic bruschetta and basil oil
MAIN COURSE
Risotto with fresh mushrooms trufle oil and fresh truffle
Dessert
Chocolate ball, with chocolate creme, and forest fruits confits
DAY 2
Lunch
Fresh lola leafs, CousCous with fine chopped peppers, grilled talagani, cheese and a dressing with cardamon and coliander
Apettizer
Beef carpacio marinated with parmezan flakes, rocket, truffle mayo, and lemon pepper
MAIN COURSE
Oyster sauce marinated iberian pork with quinoa, grilled corn, burnt broccolo on citrus juice
DINNER
Apettizer
Chickpeas puree (Fava) with hand made tomato spring rolls
MAIN COURSE
Fresh Grilled Fish (catch of ther day) with steamd veggies, with olive oil and lemon foam
Dessert
Deconstructed Bugatsa
(sweet vanila flavored semolina cream and golded crispy phyllo with cinnamon
DAY 3
LUNCH
Baby potato salad with carrot, onion, red and green pepper, truffle oil red cabbage, traditional smoked pork (sigklino Manis) and poached egg
Appetizer
Grilled cheese Talagani with handmade pita bread and handmade lemon jam
Main Course
Beef filet with topinambur puree veggies and demi glaze sauce
DINNER
Fresh cucumber and mango salad with carrot, steamed shrimps in yuzu dressing
MAIN COURSE
Pasta with smoked salmon, broccoli dill and cream
DESSERT
Brownies with namelaka and forest fruits
DAY 4
LUNCH
Grilled fennel and iceberg, avocado and handmade croutons with yogurt sauce flavored with yusu and herbs
Apettizer
Slow cooked octopus in wine and spices with cauliflower and truffle oil
MAIN COURSE
Fried Kalamari with mango puree coriander and lemon zest
Dinner
Green Salad with chicken corn red peppers and pineapple in cumin garlic and lime zest dressing
MAIN COURSE
Minced meat tacos and chicken fajitas red beans, guacamole, pickled onions and sour cream
DESSERT
Cinnamon-Sugar coated churros served with three different dips spicy chocolate sauce ginger praline white chocolate sauce
DAY 5
LUNCH
Caesar's salad with baby gem,chicken , croutons and greek traditional meat apaki with ceasar;s dressing
Apettizer
Fried potatos with chorizo, parmesan truffle mushrooms, truffle oil server with fried egg on top
MAIN COURSE
Sirloin beef , sweet potato puree, greenpeas and mustard seeds
DINNER
Asparagus and smoked salmon seasonal fresh figs topped with balsamic cream
MAIN COURSE
Shrimp bisque, grilled avocado ,pistachio and avocado puree
DESSERT
Delicate lemon tart with homemade crust and tangy lemon filling
DAY 6
LUNCH
Caprese salad (Italian mozzarella, tomato, basil)
Appetizer
Beef tartar with caper cucumber pickle, parsley, onion and worchestershire sauce
MAIN COURSE
Roasted Rack of Lamb with herbs garlic rosemary and red wine sauce, carrot puree and potatoes dauphinoises
DINNER
Baby spinach and beetroot leaves salad with greek nuts, honey citrus soya, lime, orange dressing
MAIN COURSE
Grouper risotto with mango chives, chilli, basil, and lime zest
DESSERT
Blackcurrant and pistacchio tart
DAY 7
LUNCH
Specialty Greek salad ntakos made with fresh tomatoes,caper, olives, Cretan rusks
Appetizer
Vineleaves stuffed with rice served with marinated anchovies and greek fish roe
MAIN COURSE
Greek tapas (meze) including variety of fish octopus etc spreads (aubergine salad, tzatziki) and grilled bread topped with virgin olive oil and oregano
DINNER
Tuna tataki salad
MAIN COURSE
SUSHI!
DESSERT
Chocolate souffle with salted caramel homemade crumble and vanilla ice cream